Start by peeling two plantains and cut them into large chunks. Place them in a blender and blend until it forms a smooth purée. Add the sugar, milk, water, eggs, melted butter, vanilla extract, butter, and flour to the blender and blend until smooth.
Let the batter rest for about 30 minutes.
To cook the crêpes, warm a small fry pan over medium heat and add 1 teaspoon of butter. Once the butter has melted, pour in about 1/2 cup of batter. Tilt the pan so the batter spreads across the bottom, the bottom should be coated in a thin layer. Cook the crêpe for about 1 minute on each side, or until the bottom is light brown.
Turn the crêpe with a flexible spatula. Slide the cooked crêpes to a plate lined with a paper towel or dishcloth.
Whisk together the crème fraîche, honey, and lemon until smooth.
Place a spoonful of the crème fraîche inside each crepe and roll.
